In a large pot, sauté the onion, carrots and celery in a bit of olive oil until tender. Add the garlic and spices, sauté 1 minute. Stir in the lentils, tomatoes and veggie stock. Bring to a boil, reduce heat and simmer for an hour.

When the lentils are tender, stir in the spinach to wilt. Just before serving, stir in the vinegar, then season with salt, pepper, and garlic powder if you’re feeling it.

I’ve been eating this on its own, but someday I’ll remember to buy couscous at the Middle Eastern market to go with :) Yum!

Thank you for your visit and kind words earlier. Yes, a girl can only have so many scarves but socks? You can never have too many hand knit socks. I love lentils and cannot wait to try this recipe. Thanks!

this looks delicious. i love lentils, love curry, and love couscous so i will be all over this in any form. im definitely bookmarking this.oh and i can appreciate any blog post that begins with the words “Holy Hell.”

oh and one more thing: your header is GORGEOUS! i want to go to there.

For a little back story, I was originally inspired to “invent” these because I was missing the m’judra dish served at the Middle East Restaurant in Cambridge, MA. That’s got fewer veggies and includes rice, but it’s definitely got some cinnamon/clove/curry action going on, which goes so nice with lentils. Then I stumbled upon the spinach/vinegar addition in another lentil soup recipe and thought I’d give that a try. Voila!

These keep us warm and full through many a winter night and I hope they do the same for you. Thanks for the lovely write up and photos!! Gorgeous as always…